I always thought a 12-inch breaking knife was the only way to go for primal cuts

Read a study from the University of Guelph that showed a 10-inch curved boning knife can be 20% faster on certain beef ribs. Anyone else switch up their main blade for a specific job?

3 comments

3 Comments

bell.felix6d ago

That Guelph study changed my whole setup.

gavinb975d ago

Wait, did they actually measure the angle or is that just a guess? I found the real trick is to put the handle facing you, but just a little off center. That way your hand finds it without looking but you don't knock it over reaching for something else. Took me a week of spilling cold coffee to figure that part out.

the_lee5d ago

What study, the one about optimal coffee mug placement? My whole life is different now too. I keep my favorite cup exactly 37 degrees to the left.